Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel

Journal of the Science of Food and Agriculture

Volumn 91, Issue 5, 2011, Pages 850-859

  Giri, Anupam ^a   Osako, Kazufumi ^a   Okamoto, Akira ^b   Okazaki, Emiko ^b   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b NAGASAKI PREFECTURAL INSTITUTE OF FISHERIES   (Japan)

Author keywords

Aroma active compounds; Fish miso; Meat washing; Spotted mackerel

Indexed keywords

VOLATILE ORGANIC COMPOUND; WATER;

ANIMAL; ARTICLE; ASPERGILLUS ORYZAE; CARBOHYDRATE DIET; ENZYMOLOGY; FOOD HANDLING; HUMAN; HYDROLYSIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; PERCIFORMES; PROTEIN INTAKE; RICE; SEA FOOD; SOYBEAN; TASTE; WASTE MANAGEMENT;

ANIMALS; ASPERGILLUS ORYZAE; DECONTAMINATION; DIETARY CARBOHYDRATES; DIETARY PROTEINS; FOOD HANDLING; HUMANS; HYDROLYSIS; ODORS; ORYZA SATIVA; PERCIFORMES; SEAFOOD; SOY FOODS; TASTE; VOLATILE ORGANIC COMPOUNDS; WATER;

ASPERGILLUS ORYZAE; GLYCINE MAX; SCOMBER AUSTRALASICUS;

EID: 79952330289     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4256     Document Type: Article

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